Name: Spinach Mushroom Risotto Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 tbsp avocado oil or other cooking oil; 1 lb cremini mushrooms, cleaned and sliced; ½ tsp fine sea salt; 1 tsp Italian seasoning; ½ tsp onion powder; ½ tsp garlic powder; 1 tbsp avocado oil; ½ cup finely diced yellow onion; 2-3 cloves garlic, minced or pressed; 2 cups finely packed baby spinach; 5 cups vegetable broth, plus more as needed (usually 1 32oz box of broth and rest water); ½ dry white wine; ½ tsp fine sea salt; 1-2 tbsp freshly squeezed lemon juice; 1 tbsp fresh lemon zest (optional); ½ tsp finely ground black pepper; 1 ½ cups arborio rice; ½ cup grated pecorino or parmesan cheese

Jump to Recipe· 4.4 from 52 reviews

If you’re craving a rich, comforting dish that feels like a big warm hug in every bite, the Spinach Mushroom Risotto Recipe is your new kitchen best friend. Creamy, smooth, and bursting with earthy mushrooms and bright spinach, this risotto hits the perfect balance between indulgent and fresh. Each spoonful delivers tender arborio rice infused with savory broth, aromatic herbs, and a hint of tangy lemon, making it a soul-satisfying dish that will quickly become a staple in your weeknight dinner lineup.

Ingredients You’ll Need

The image shows two side-by-side metal pans filled with sliced mushrooms. The left pan has fresh raw mushrooms coated with a light green herb seasoning, creating a mix of off-white and green colors. The mushrooms have smooth, clean white undersides and light brown tops. The right pan has cooked mushrooms, showing a darker, caramelized brown color with visible specks of seasoning giving a slightly oily texture. Both pans highlight the round and flat shapes of the mushroom slices filling the frame. The background features a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the first step to achieving the perfect texture and flavor in this Spinach Mushroom Risotto Recipe. Each component plays a crucial role, whether it’s building the creamy consistency or layering in that fresh, earthy note that risotto lovers adore.

Avocado oil (1 tbsp + 1 tbsp): This neutral oil is excellent for sautéing mushrooms and onions without overpowering flavors and adds a lovely sheen.
Cremini mushrooms (1 lb, sliced): These bring an earthy depth and meaty texture that pairs beautifully with the creamy rice.
Fine sea salt (½ tsp + ½ tsp): Essential for seasoning at different stages, it enhances all the other flavors without being salty.
Italian seasoning (1 tsp): A fragrant blend of herbs that introduces warmth and complexity to the mushrooms.
Onion powder (½ tsp) & garlic powder (½ tsp): These add subtle savory notes that boost the mushroom flavor.
Vegetable broth (5 cups): The foundation for cooking the risotto, it adds moisture and savory goodness, infusing the rice gradually.
Yellow onion (½ cup, finely diced): Provides sweetness and a tender bite that complements the mushrooms and spinach.
Garlic (2-3 cloves, minced): Lends pungency and a rich aromatic base for the dish.
Arborio rice (1 ½ cups): The star grain that delivers creamy, perfectly chewy risotto texture thanks to its high starch content.
Dry white wine (½ cup): Adds acidity and a gentle fruitiness that balances the richness beautifully.
Grated pecorino or parmesan cheese (½ cup): Melts in to add saltiness and that signature creamy finish.
Baby spinach (2 cups, finely packed): Gives bursts of fresh green color and a mild vegetal flavor that brightens the dish.
Fresh lemon zest (1 tbsp, optional): Adds a fragrant citrus note that enlivens the risotto.
Fresh lemon juice (1-2 tbsp): A squeeze at the end provides acidity that lifts the flavors.
Freshly ground black pepper (½ tsp): Finishes with a subtle heat and depth.

How to Make Spinach Mushroom Risotto Recipe

Step 1: Sauté the Mushrooms

Start by heating 1 tablespoon of avocado oil in a large skillet over medium-high heat. Toss in the sliced cremini mushrooms, salt, Italian seasoning, onion powder, and garlic powder. Let them cook until they release their moisture and turn a deep golden brown, about 8-10 minutes. This caramelization is key to unlocking that rich mushroom flavor that sets the tone for the whole dish.

Step 2: Prepare the Aromatics

In a separate heavy-bottomed pot or deep skillet, warm the remaining 1 tablespoon of avocado oil over medium heat. Add the finely diced yellow onion and sauté gently until translucent and soft, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant but not browned. These aromatics build the comforting base you want your risotto to have.

Step 3: Toast the Arborio Rice

Pour the arborio rice into the pot with the onion and garlic, stirring constantly for 2-3 minutes. Toasting the rice slightly before adding liquids coats each grain in oil, which helps achieve that luscious, creamy texture while also enhancing the nutty undertones of the rice.

Step 4: Deglaze with White Wine

Add the dry white wine to the pot, stirring continuously as it simmers and reduces. This step adds a delicate acidity and brightness that balances the richness of the mushrooms and cheese later on.

Step 5: Gradually Add Broth

Begin adding the vegetable broth, one ladle at a time, allowing each addition to be almost fully absorbed before adding the next. Stir frequently and patiently. This slow absorption encourages the rice to release its starch, creating the creamy consistency risotto is famous for. You might not need all 5 cups or you may want a bit more; adjust the liquid as you go for the ideal texture.

Step 6: Incorporate Mushrooms and Spinach

Once the rice is tender but still has a delightful slight bite, fold in the sautéed mushrooms and the baby spinach. Let the spinach wilt gently into the risotto, imparting its fresh green color and mild flavor that harmonizes perfectly with the mushrooms.

Step 7: Finish with Cheese, Lemon, and Pepper

Turn off the heat and stir in the grated pecorino or parmesan cheese until melted and creamy. Add the lemon zest (if using), lemon juice, and freshly ground black pepper. These final touches brighten and season the risotto beautifully, giving it a nuanced, layered flavor that makes every bite memorable.

How to Serve Spinach Mushroom Risotto Recipe

The image shows two pans of creamy risotto with visible spinach leaves mixed throughout, giving the dish a mix of light creamy beige and green colors. The left pan has a cluster of cooked sliced brown mushrooms placed on top, and the risotto underneath looks soft and textured with some spinach pieces. The right pan shows the risotto fully mixed with its creamy texture, light beige color, rice grains expanded, spinach leaves, and mushroom slices scattered evenly all over. Both pans sit on a white marbled surface, and the risotto looks rich and comforting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkling a few extra shavings of parmesan or pecorino on top adds a salty, tangy crunch. Fresh herbs like chopped parsley or thyme can give a lovely fresh aroma and pop of green, while a drizzle of high-quality olive oil adds an elegant touch and smooth finish.

Side Dishes

This risotto pairs wonderfully with a crisp green salad tossed in a light vinaigrette to cut through the creaminess. Roasted vegetables like asparagus or Brussels sprouts are also fantastic, adding texture and earthy flavors that complement the mushrooms.

Creative Ways to Present

For a special occasion, serve your Spinach Mushroom Risotto Recipe in individual wide bowls, topped with a grilled lemon wedge for an interactive citrus squeeze. You can also spoon it into a hollowed-out roasted bell pepper or mushroom cap for a charming presentation that’s sure to wow guests.

Make Ahead and Storage

Storing Leftovers

Place any leftover risotto in an airtight container and refrigerate. It will keep well for up to 3 days, making it a convenient and delicious option for next-day lunches or dinners.

Freezing

Risotto’s creamy texture can change slightly when frozen, but you can still freeze leftovers by placing them in a freezer-safe container. For best results, enjoy within 1 month. Thaw overnight in the fridge before reheating.

Reheating

To bring leftover risotto back to life, slowly reheat it in a saucepan over low heat, stirring often. Add a splash of vegetable broth, water, or milk to loosen the creamy consistency. Avoid microwaving as it can make the texture uneven.

FAQs

Can I use other types of mushrooms in this Spinach Mushroom Risotto Recipe?

Absolutely! While cremini mushrooms offer a nice meaty texture, shiitake, porcini, or button mushrooms all work beautifully. Just adjust the cooking time to properly caramelize whichever variety you choose.

Is vegetable broth necessary, or can I use chicken broth?

Vegetable broth keeps this recipe vegetarian, but chicken broth is a great alternative if you’re not vegetarian. It will add a richer, deeper flavor that complements the mushrooms well.

Can I make this risotto vegan?

Yes! Simply swap the cheese for a vegan parmesan alternative or nutritional yeast. Make sure your broth is vegan-friendly, and the dish will still shine with robust flavor and creamy texture.

What’s the secret to getting the perfect creamy risotto texture?

The key is patience, adding warm broth slowly while stirring often. This encourages the rice to release its starch gradually, creating that velvety, luscious risotto feel.

Can I prepare any steps ahead of time?

You can sauté the mushrooms and prepare the broth in advance, but it’s best to cook the risotto completely just before serving for the best texture and flavor.

Final Thoughts

This Spinach Mushroom Risotto Recipe is a true celebration of simple ingredients coming together in the most luxurious way possible. Whether you’re cooking for yourself or impressing friends, it’s an unforgettable dish that warms the heart and soul. I encourage you to give it a try—you’ll wonder how you ever lived without having this creamy, dreamy risotto in your recipe repertoire.